Results 211 to 220 of about 12,612 (221)

Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment

Food Chemistry, 2013
Giovana Domeneghini Mercali, Débora Pez Jaeschke, Isabel Cristina Tessaro   +2 more
exaly  

Characterization and alternatives to use acerola residue

Acta Horticulturae, 2018
A.K.S. Abud, N. Narain
openaire   +1 more source

Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development

Food Chemistry, 2001
Sandra Aparecida de Assis
exaly  

ADIÇÃO DE ACEROLA EM PÓ EM SORVETES DE ACEROLA: UMA AVALIAÇÃO DA COMPOSIÇÃO QUÍMICA

Daniele Maria Alves Teixeira Sá, Maria Eduarda Alves Paz, Maria Eduarda Nobre Nascimento, João Bruno Guilherme Mendes, David de Sousa Ferreira, Victor Cals Oliveira, Leiliane Teles César   +6 more
openaire   +1 more source

Comparing the analytical performances of Micro-NIR and FT-NIR spectrometers in the evaluation of acerola fruit quality, using PLS and SVM regression algorithms

Talanta, 2017
Cristina Malegori, Sergio De Freitas, Maria Fernanda Pimentel   +2 more
exaly  

ENHANCED MULTIPLE CROPPING IN PACLOBUTRAZOL-TREATED ACEROLA

Acta Horticulturae, 1989
S. Michelini, L.E. Chinnery
openaire   +1 more source

Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests

Food Research International, 2005
exaly  

Composição de carotenoides e antocianinas em acerola

2021
openaire   +1 more source

Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds

Food Chemistry, 2001
exaly  

Anthocyanins Present in Selected Tropical Fruits: Acerola, Jambolão, Jussara, and Guajiru

Journal of Agricultural and Food Chemistry, 2007
exaly